recipe – Page 7 – SweetSourMoments

Potato Crust Cup-quiche

Published on March 15, 2012March 15, 2012 by sweetsourmoments8 Comments

I like quiche especially spinach mushroom quiche. Since I didn’t have pie pastry and felt lazy to make pie crust I decided to go with ingredients that I had in fridge, potatoes. I remembered reading a post about making potato crust for dessert then came the idea of making Potato Crust Cup-quiche.

I thought quiche in cupcake size would be super cute, just be patient with the process and you will be happy with the result. It is also good for snack. Instead of spinach and ham, I used broccoli and chicken sausage.

* 12 cupcake size servings

1. Shred 4 small/medium potatoes, squeeze extra water, add 1/2 cup chopped onion, 1/3 cup flour, and 1/2 tsp salt, mix thoroughly.

2. Press the potato mixture into well greased cupcake pan. Bake at 350°F for 20 minutes.

3. For the filling : put 2 tbsp e.v.o.o in pan and cook 1/3 cup onion until transparent then add 1 cup sliced mushroom, stir for about 2 minutes, add 1 cup broccoli florets and 1/2 cup sliced/chopped chicken sausage.

4. For the egg mixture : whisk 2 eggs with 1/2 cup heavy cream, dash of nutmeg, salt, and pepper.

5. Put the filling into potato crust, add shredded cheddar cheese, pour the egg mixture.

6. Put back into oven for another 20 minutes.

7. Bon appétit.

Rugelach Challenge

Published on March 14, 2012 by sweetsourmomentsLeave a comment

The idea of making Rugelach actually came from nowhere. I just wanted to make something that I had never heard, tasted, and seen before. Thanks to uncle Google, I saw this recipe at Epicurious and thought it was a good challenge. To see how is the success rate, I brought it to my colleague who I assumed is very familiar with this cookies. He recognized the name right away, so at least from the appearance point it was in a right direction. Then he said “good”, which I translated to “passed” for this challenge.

I did make adjustment in sugar measurement because the recipe has apricot preserves which is sweet and raisin which is also sweet ingredient, and I am not the type of “sweet” person ~smile~

1. Whisk together 2 cups flour, ½ tsp salt, and 2 tbsp sugar.

2. Mix together 8 oz cream cheese and 1 cup unsalted softened butter until combined well.

3. Add flour mixture into butter mixture, mix them with wooden spoon until fully incorporated and form a dough ball.

4. Wrap the dough ball in a plastic wrap and flatten into 7 x 5 inch rectangle. Chill in refrigerator until firm for 3 hours ( the original version says 8 – 24 hours ).

5. Preheat oven to 350°F.

6. Divide the flatten dough into 4 piece.

7. Roll out each piece into 12 x 8 inch rectangle on well-floured surface ( refrigerate the remaining pieces in plastic wrap until you finish with the previous one, this is to keep the dough in firm shape ).The finished 12 x 8 inch piece then transferred to parchment paper and put back into refrigerator. Do this until all 4 pieces are finished.

8. Prepare the filling for 4 rolls:

whisk 1/3 cup sugar with 1 tsp cinnamon
chop ¾ cup raisin
chop 1 cup walnut
¾ cup apricot preserve

9. Onto each piece of dough, spread apricot preserves evenly, sprinkle chopped raisin, sprinkle chopped walnut, then sprinkle cinnamon sugar.

10. Roll the dough, place seam side down, pinch both ends, brush the top with milk, sprinkle the top with 1 tsp sugar, cut crosswise halfway through the roll at 1 inch intervals.

11. Bake for 45 minutes, cool on rack, cut into slices, serve.

12. Bon appétit.

Tofu Roulade

Published on March 13, 2012 by sweetsourmoments2 Comments

This is the tofu version of meat roulade. Meat roulade is one of the must have menu in our family’s special gathering such as Chinese lunar new year. The ground pork makes a big portion of the ingredient. Usually ground shrimp is also added. The casing or wrap is dried bean curd or we call it dried tofu skin.

Since I don’t like pork I used tofu to replace the ground pork. I also added vermicelli, but don’t ask me why because I just felt want to 🙂 .

You can always add, replace, or change the ingredient as you want to your preferred style, this recipe is easy and fun to make.

1. Soak 4 bean curd sheets in water until soft, keep it in water until you are ready to assemble the roulade.

2. Soak 1 roll ( +/- ½ cup ) vermicelli noodle in water until soft, chop to smaller size.

3. Soak 3 pcs dried shiitake mushroom, rinse and finely chopped.

4. Dice 1 box soft tofu then put in a clean cloth and squeeze out excess water.

5. 1 ½ cup ground shrimp.

6. Shred 1 medium carrot, squeeze extra water.

7. Chop ¼ cup parsley.

8. Lightly beat 1 egg.

9. Finely minced 2 cloves garlic.

10. Mix all above ingredients ( except the bean curd sheet ) in a bowl, season with salt pepper.

11. Assemble the roulade using bean curd sheet, once finished lightly brush the surface with vegetable oil.

12. Steam for about 20 minutes ( count the time once the water start boiling ). I put banana leaves as the base.

13. There are 2 ways for serving,

as steamed roulade, just slice and serve.
as fried roulade, fry in the oil once it’s cool, slice and serve.

14. Bon Appétit.

Burrito Style Wrapped Fried Rice

Published on March 11, 2012March 11, 2012 by sweetsourmoments5 Comments

I was in the kitchen about to make fried rice for today’s breakfast when suddenly Qdoba burrito made an appearance in my mind. All the ingredients for fried rice were ready, but I still wanted burrito 🙂

Finally I decided to make fried rice wrapped in burrito style. Instead of mixing the eggs into the fried rice, I used them as my tortilla.

1. Beat 3eggs, add a dash of cumin, salt pepper to taste, and 2 tbsp of flour. Mix until fully incorporated.

2.    In a non stick pan, heat 1 tbsp oil, spread ¼ of egg mixture to form a 10” diameter crepe.

3.    Prepare the filling for 4:
–       your favorite fried rice
–       seared chicken breast
–       lettuce
–       cheese
–       mayo

4. Put the filling, wrap, and serve

5. Bon appétit

Very Cocoa Nutella Pound Cake

Published on March 9, 2012March 9, 2012 by sweetsourmoments2 Comments

When I read the post about this recipe, it reminded me of my friend who is a big fan of Nutella and Dark Chocolate. The original version uses Nutella ( hazelnut spread ) but the writer of this post substituted it with dark chocolate spread. I thought why don’t just combine them and here we are … “Very Cocoa Nutella Pound Cake”.

Preheat oven to 320° F.
Grease and flour the loaf pan ( 9 x 5 inch ).
Sift together 1 ½ cup flour, ½ tsp baking powder, ¼ tsp salt, set aside.
Lightly beat 4 eggs and 2 tsp pure vanilla extract, set aside.
Melt ¼ cup dark chocolate with 1 ½ tbsp butter ( double boiler method ), set aside.
Beat 2 sticks unsalted butter ( softened ) with 1 cup sugar until fluffy.
Gradually beat in the egg mixture until fully incorporated and add flour mixture slowly in low speed until just incorporated. Keep mixing for another 20 seconds.
Pour and spread ½ of the batter into the pan then spread 7 ounce Nutella on the top.
Top with remaining batter then spread the melted dark chocolate on the top.
Using the opposite end of a spoon ( or any kitchen utensil that similar ) make a light swirl to mix the chocolate spread into the batter.
Bake for 75 minutes, check with toothpick.
Enjoy !!